Ingredients
1 cup pecans, chopped
3/4 cup pitted dates, chopped
2 tablespoons flour
2 eggs, lightly beaten
3/4 cup GOLDEN BLOSSOM HONEY
3 tablespoons buttermilk or non-fat dairy creamer
1 teaspoon vanilla
3 ripe bananas, mashed
1 2/3 cups flour
1/2 cup brown sugar
3 tablespoons cocoa powder
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 stick butter or margarine, room temperature, cut into pieces
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°. Coat a 9 inch round cake pan with non-stick cooking spray and dust with flour. In a small bowl, combine pecans and dates with 2 tablespoons flour. In another bowl, beat together eggs, honey, buttermilk and vanilla. Stir in mashed bananas. Mix remaining dry ingredients in a large bowl. Add butter and egg mixture and beat with an electric mixer until blended, about 2 minutes. Gently stir in pecan-date mixture. Pour batter into pan. Cook about one hour, or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto cake rack. Cool completely. Serves: 10.
